Shankarpouly /  Shankarpali

This was one of our favorite after school snacks that mom made often. Also haapens to be a popular Maharastrian snack. Tastes so good with that evening cup of tea/coffee. Mom and I made it around this Diwali after a really long time… Comes in spicy and salt- n-sweet versions…so take your pick!


All purpose flour 4 cups

Sooji fine 1 cup

Butter 1 cup/ 2 sticks

Salt to taste

Red Chilli powder 1tsp and pinch of hing (for the spicy version)

Sugar 2tsps (for the sweeter version)

Oil for frying

In a wok, dry roast the maida and sooji for about 5 minutes on a low flame. In a mixing bowl, whip 2 soft sticks of butter until soft. Add salt and sugar or red chilli powder/ hing. Fold in the flour/sooji to the butter into a dough like consistency. KneadImage the dough well and using a rolling pin flatten it out into a circle, a little thicker than you would for rotis, about 1/4 ” thickness.

Using a pizza cutter make approximately 2×2 cm squares or diamonds and drop them gently into the heated oil in the frying pan. Deep fry until golden brown. Let cool and enjoy with garam chai!

Tip: Knead the dough really well before rolling it out. Take care not to over heat the oil, otherwise the outside will get brown and somewhat burnt and the inside will remain uncooked.


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